Gangabayalu Pesarapappu Kura (Purslane leaves red gram curry)
June 8, 2015
Serving size of Gangabayalu Pesarapappu Kura: 6
Ingredients for Gangabayalu pesarapappu kura
Purslane leaves – ½ kg
Green gram – 1 cup.
Green Chilli – 4
Onion – 2 medium
Garlic – 4/5 cloves
Jeera – ½ tbsp
Mustard – ¼ tbsp
Salt – 1 1/2 tbsp
Chilli powder – 2 tbsp
Turmeric powder – ¼ tbsp
Curry leaves – 2 leaf lets
Pulses (popu ginjalu) – 1 tbsp
Oil – 3 – 4 tbsp
Directions for making gangabayalu pesarapappu kura
- To prepare gangabayalu pesarapappu kura, first you need to gather purslane leaves, green gram, onion and green chilli.
- The first step in making gangabayalu pesarapappu kura is to soak the green gram in water (this helps in reducing the time required for the green gram to cook).
- After some time, clean the purslane leaves and check properly for any insects or spoiled leaves and wash them. Then clean the onion and green chilli too.
- Cut the purslane leaves, and then cut the onions and green chillies also into small pieces.
- Take a utensil and pour 3 table spoons of oil into it, let the oil heat
- After the oil heats, put some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ¼ tbsp of mustard, 1 tbsp of pulses and let them fry for half a minute.
- After that, put the sliced onion and green chilli into the already fried mixture in the utensil and let the onion fry until they become slight red in color.
- Then add the purslane leaves and let them cook for five minutes and add the soaked green grams.
- Once the purslane and green grams are done cooking, put required amount of salt, and 2 tbsps of red chilli powder, and mix everything properly.
- Then, put the stove in simmer position and let it cook for 2 – 3 minutes.
- The tasty gongura senagapappu kura is ready to be served.
Notes: Gangabayalu pesarapappu kura is served with rice during lunch or dinner. It can also be taken with chapatti.
About: Purslane leaves are rich in iron content and green grams are rich in proteins.
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